Better Baklava

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• Better Baklava

• Thaw Phyllo
• 1 pound phyllo dough
• Thaw the phyllo dough according to manufacturer's directions (this may take overnight).
• Dough and Nut Base
• 2 tablespoons canola oil
• Preheat oven to 350°F and generously grease a 9x13 baking pan with canola oil.
• 1 ¼ pounds walnuts
• ½ pound pistachios
• Combine walnuts and pistachios in a large plastic bag and crush into fine pieces with a hard kitchen utensil such as a mallet or measuring cup.
• ¼ cup of sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Transfer nuts to a bowl and add sugar, cinnamon, and cloves. Toss to combine and set aside.
• 1 cup of butter, melted
• Melt butter in a microwave safe measuring cup or bowl. Set aside.
• Assembly
• 4 sheets phyllo dough
• melted butter
• 1 cup of reserved nuts
• Place four sheets of phyllo dough on a 9x13 baking sheet and using a pastry brush, coat the top generously with melted butter.
• 2 sheets phyllo dough
• metled butter
• 1 cup of reserved nuts
• Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
• 2 sheets phyllo dough
• melted butter
• 1 cup of reserved nuts
• Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
• 2 phyllo dough
• melted butter
• remaining nuts
• Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
• remaining phyllo dough
• melted butter
• Place remaining phyllo dough on top of last layer of nuts and coat with butter.
• Cut baklava into 24 pieces before you place it in the oven. Bake at 350°F until phyllo becomes golden brown, about 20-25 minutes.
• Syrup
• 1 cup of water
• 1 cup of sugar
• ¾ cup of honey
• 1 tablespoon lemon juice
• While dough and nuts bake, combine water, sugar, honey, and lemon juice in a small saucepan. Bring to a boil and reduce heat to medium-low. Simmer until thickened to a honey-like consistency, about 5 minutes. Remove from heat.
• Rest and Chill
• When baked, remove baklava from the oven and immediately pour syrup evenly on top.
• Let cool on a wire rack for at least 4 hours or overnight.
• ½ cup finely crushed pistachios (optional)
• Garnish with pistachios if desired.
• Place in refrigerator until ready to serve.

• 1 pound phyllo dough
• 2 tablespoons canola oil
• 1 ¼ pounds walnuts
• ½ pound pistachios
• ¼ cup of sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 cup of butter, melted
• 4 sheets phyllo dough
• melted butter
• 1 cup of reserved nuts
• 2 sheets phyllo dough
• metled butter
• 1 cup of reserved nuts
• 2 sheets phyllo dough
• melted butter
• 1 cup of reserved nuts
• 2 phyllo dough
• melted butter
• remaining nuts
• remaining phyllo dough
• melted butter
• 1 cup of water
• 1 cup of sugar
• ¾ cup of honey
• 1 tablespoon lemon juice
• ½ cup finely crushed pistachios (optional)

1. Thaw the phyllo dough according to manufacturer's directions (this may take overnight).
2. Preheat oven to 350°F and generously grease a 9x13 baking pan with canola oil.
3. Combine walnuts and pistachios in a large plastic bag and crush into fine pieces with a hard kitchen utensil such as a mallet or measuring cup.
4. Transfer nuts to a bowl and add sugar, cinnamon, and cloves. Toss to combine and set aside.
5. Melt butter in a microwave safe measuring cup or bowl. Set aside.
6. Place four sheets of phyllo dough on a 9x13 baking sheet and using a pastry brush, coat the top generously with melted butter.
7. Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
8. Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
9. Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
10. Place remaining phyllo dough on top of last layer of nuts and coat with butter.
11. Cut baklava into 24 pieces before you place it in the oven. Bake at 350°F until phyllo becomes golden brown, about 20-25 minutes.
12. While dough and nuts bake, combine water, sugar, honey, and lemon juice in a small saucepan. Bring to a boil and reduce heat to medium-low. Simmer until thickened to a honey-like consistency, about 5 minutes. Remove from heat.
13. When baked, remove baklava from the oven and immediately pour syrup evenly on top.
14. Let cool on a wire rack for at least 4 hours or overnight.
15. Garnish with pistachios if desired.
16. Place in refrigerator until ready to serve.